Honey Mustard Pretzels
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Take your snacking to a whole new level by making homemade honey mustard pretzels!
Inspired by the crowd favorite Dot’s Honey Mustard Pretzels, my homemade version strikes similarities in every bite.
Each pretzel perfectly combines sweet, salty, and a little tangy zesty kick. They have a satisfying crunch, are easy to make, and have that perfectly crafted flavor profile that makes them hard to resist!
It wasn’t until just a few weeks ago when I tried Dot’s Pretzels for the first time. I grabbed a big bag from Costco on a whim and became obsessed, as one does.
I set out to develop the recipe straight away to make this copycat recipe and the rest is history!
What I recipe tested that DIDN’T work
- I wanted to use butter braid pretzels, like Dot’s, but I couldn’t find a similar shape in stores near me. I only found a larger braid; that recipe test was a total fail. I knew if I couldn’t find any, you probably wouldn’t be able to either. So, after testing with the large braided pretzels, I knew sticking to the tiny twists (or the butter snaps) was the best choice.
- I tested this recipe using oil and melted butter to coat the pretzels. I ultimately decided to use only oil, and here is why. I found that oil helped evenly coat the seasoning; it kept the pretzels crunchy, and the overall flavor was yummy. When using the melted butter, I had some texture issues. The pretzels felt greasy, and my pretzels burned faster.
- I tested a version with no baking. I wanted to see what would happen when I let the pretzels sit in baggies overnight and if the mixture would absorb well. It didn’t. The honey and Dijon left a goopy mess and didn’t soak into the pretzels. This process might work well with a different flavor that only uses oil and seasonings.
Why this recipe works
- The extra coating of seasonings, after they bake, gives the pretzels the same look as Dot’s.
- Each bite has the perfect balance of sweet, tangy, and salty.
- You have creative freedom when making honey mustard pretzels at home. You can use more or less seasonings and adjust the amount of honey or mustard if you prefer them sweeter or with a stronger mustard kick.
- They’re a 10/10 irresistible snack that both adults and kids alike enjoy!
Ingredient Notes
Scroll down to the recipe card for the complete list of ingredients and measurements.
- Pretzels: This recipe calls for a 16-oz. bag of pretzels. Feel free to use your favorite shape!
- Mustard: I’m using both ground mustard powder and Dijon mustard for the ultimate mustard kick!
- Seasonings: the best flavor combination for this recipe uses garlic powder, onion powder, seasoned salt, brown sugar, white sugar, turmeric for color, and a pinch of paprika for a little kick.
- Oil: vegetable oil or canola oil works best for a neutral flavor. I have not tested with any other oils.
- White vinegar: to help give a little bit of tang!
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Whisk the “sauce” together
The honey mustard seasoning sauce comes together easily, just whisk it all up in a bowl or measuring cup!
Pour onto pretzels
Add the pretzels to a large bowl, pour the honey mustard mixture on top, and stir to combine. So far so good, right?
Add to baking sheets & bake
Spread in an even layer between 2 baking sheets & bake for 40 minutes, stirring every 10 minutes. Then cool.
Add another layer of seasoning
Add a little more seasoning to the cooled pretzels to give the pretzels that classic coating.
Dig in!
Snack away, my friends!
Expert Tips
- Low and Slow: Bake the coated pretzels at 250°F, or even 225°F, if your oven runs hot. This helps dry out the coating without burning the pretzels, ensuring a crunchy texture.
- Stir Occasionally: During baking, stir the pretzels every 10 minutes. This ensures even baking and prevents any pieces from sticking together.
- Cooling: Let the pretzels cool completely after baking, and make sure they’re not overlapping. This helps them crisp up, prevents them from sticking together, and ensures the seasoning sets properly.
Storage
- Airtight Containers: Store the cooled pretzels in an airtight container to keep them fresh and crunchy for up to 1 week.
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Honey Mustard Pretzels (Dot’s Copycat!)
Ingredients
Honey Mustard Pretzels
- 1 lb. (16 oz.) bag pretzels (tiny twists, butter braids, or butter waffle/butter snap pretzels)
- 3/4 cup vegetable or canola oil
- 3-4 Tbsp. honey (use more or less depending on how sweet you want them)
- 2 Tbsp. ground mustard powder
- 1 1/2 Tbsp. white vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. brown sugar
- 1 Tbsp. granulated sugar
- 2 tsp. garlic powder
- 1 tsp. seasoned salt (I use Lawry's)
- 1 tsp. onion powder
- 1/2 tsp. turmeric
- 1/8 tsp. paprika
Seasonings for after baking
- 1 1/2 Tbsp. mustard powder, 2 tsp. garlic powder, 1/2 tsp. seasoned salt, pinch of turmeric)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 225°F. Line 2 standard half baking sheets (18×13-inch) with parchment paper and set aside.
- Pour the pretzels in a large bowl.1 lb. (16 oz.) bag pretzels (tiny twists, butter braids, or butter waffle/butter snap pretzels)
- In a measuring cup, whisk together all the ingredients. This will be the "sauce" to pour over the pretzels.3/4 cup vegetable or canola oil, 3-4 Tbsp. honey, 2 Tbsp. ground mustard powder, 1 1/2 Tbsp. white vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp. brown sugar, 1 Tbsp. granulated sugar, 2 tsp. garlic powder, 1 tsp. seasoned salt, 1 tsp. onion powder, 1/2 tsp. turmeric, 1/8 tsp. paprika
- Pour over the pretzels and stir to coat completely.
- Divide the pretzels onto each baking sheet. Try to spread them in an even layer. A little overlapping is okay. Bake for 40 minutes, stirring every 10 minutes. Rotate the baking sheets if needed/if the pretzels are browning too quickly. Allow them to cool completely because if you try them straight from the oven they aren't crunchy yet. Ensure the pretzels aren't overlapping too much as they cool because they might stick together in clumps.
- Add the pretzels to a bowl or baggies, and add the extra seasonings on top. Stir or shake to coat completely.1 1/2 Tbsp. mustard powder, 2 tsp. garlic powder, 1/2 tsp. seasoned salt, pinch of turmeric)
- I've found these pretzels have even more flavor the longer they sit. Enjoy!
Video
Notes
- These last for 1 week, or you could store in the refrigerator for up to 2 weeks.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Amazing!
So glad you loved them, Jeffrey!!
I so appreciate your thoroughness in this recipe! My guy loves Dot’s brand but I am trying to find easier at home preps of over processed foods. This worked great with our pretzels we make at home!
SO delicious!! They taste store-bought. Thank you!
so glad you liked them!! thank you 🙂
I had so much oil left on the parchment paper that I didn’t think they’d ever dry so I moved them onto fresh parchment paper and I had to stay around to prevent the pretzels from sticking constantly. After two hours, the pretzels are still sticky. I followed measurements precisely and double and triple checked. The flavor is very tasty however. Do you have any hints to help me next time.
Oh no. I am so sorry! Hmm, I tested this recipe multiple times and never had that issue. Did you use a 16 oz bag? What kind of pretzels? I am wondering if you needed a slightly higher oven temp, maybe 250. Since this recipe has honey, some can clump together if you aren’t careful, but they shouldn’t be sticky. Did you toss them in more seasonings afterwards? What kind of parchment paper did you use? Maybe you can get by with 1/2 cup oil next time. I am so sorry!